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Slow Cooker BBQ Chicken Sweet Potato Boats
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Description
A slow cooker recipe that makes for an easy weeknight dinner.
Ingredients
- 1-½ pound Boneless Chicken Thighs
- 1 whole Onion, Sliced
- 1-¾ cup BBQ Sauce
- ¾ cups Low Sodium Chicken Broth
- 2 Tablespoons Dijon Mustard
- 4 cloves Garlic, Minced
- 1 Tablespoon Hot Sauce
- 4 whole Sweet Potatoes
- 1 whole Avocado, Peeled, Pitted And Chopped
- Sour Cream (optional, For Topping)
Preparation
Place chicken, onion, BBQ sauce, broth, mustard, garlic and hot sauce in a slow cooker and stir together. Cook on low for about 6 hours.
Shred chicken. I’ve mentioned before a potato masher works great for this. Taste chicken and add salt or pepper if desired. Also stir in more hot sauce if you want to turn up the spice. Keep warm in the slow cooker until potatoes are done.
Scrub sweet potatoes and poke holes in the skin with a fork, about 4 or 5 times. Cooking 2 at a time, place in microwave, cook for 6 minutes, flip over and cook for 6 more minutes. Remove them from the microwave while you cook the other two potatoes. Let potatoes rest for a few minutes prior to serving (or while other batch cooks).
Cut open sweet potato, cutting lengthwise. Top with chicken mixture and garnish with avocado and sour cream.
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